Inspiralized Zucchini Noodles with Mint Pesto

A low glycemic alternative to pasta with a vegan’s take on pesto.

Zucchini Noodles with Mint Pesto

Once summer hits in British Columbia, farmers’ markets are in full swing. There is bountiful produce to enjoy, especially if you grow your own veggies or herbs. This recipe makes use of several market goodies: zucchini, tomatoes, mint, basil and garlic. Zucchini noodles are a low glycemic alternative to pasta and, for pesto-lovers, I have created a vegan, mint version high in flavour and healthy fats. Mint can help aid digestion and may even lower cholesterol. Let me know your thoughts by leaving a comment or sharing your versions with me @phruitfuldish.

Mint growing in garden.JPG
Mint growing in my parents’ garden.

Ingredients:

  • 1 zucchini
  • 1 cup fresh basil
  • 1 cup fresh mint
  • 1/2 cup raw walnuts
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, chopped
  • 1 tbsp lemon juice
  • cherry tomatoes
  • spiralizer (or sharp knife)

Mint Pesto

How to:

  1. If using a spiralizer, cut both ends of zucchini off and get to work! Otherwise, cut zucchini into thin slices.
  2. Wrap zucchini in paper towel to absorb excess liquid.
  3. Use a food processor to combine basil, mint, walnuts, olive oil, garlic and lemon juice until a smooth paste is formed.
  4. Combine zucchini with pesto and mix well. I added spoonfuls of pesto slowly until I reached the ratio I wanted, which resulted in half the pesto leftover.
  5. Add veggies, like tomatoes, or a high-protein source, such as beans or legumes, if you’d like to make this a meal. Enjoy your minty zoodles!
Pesto Zoodles
Zucchini Noodles with Mint Pesto

PCOS Powers:

  • zucchini = low glycemic alternative to pasta, anti-inflammatory, high in potassium which can help reduce blood pressure, fiber which can help lower cholesterol and polyphenols which may beneficially affect thyroid, adrenal and insulin regulation
  • walnuts = no cholesterol, high in unsaturated fats which help reduce LDL cholesterol and triglyceride levels, help prevent cardiovascular disease
  • mint = aids indigestion, may help manage cholesterol
  • extra virgin olive oilanti-inflammatory, can manage cholesterol levels, studies show 1-2 tbsp a day can lower risk of certain types of cancers
  • garlic = helps lower cholesterol, an antibiotic, & blood cleanser which relaxes blood vessels for easier blood flow
PIN FOR LATER:

Zucchini Noodles with Mint Pesto (Vegan, Low-Glycemic)

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Author: Phruitful Dish

I'm Dylan, the creator of Phruitful Dish. I'm a holistic health content creator, fitness lover, vegan, feminist, and PCOS wellness consultant living in Vancouver, Canada on unceded Coast Salish territory. I obtained my PhD in obstetrics and gynaecology specializing in PCOS, nutrition and mental health.

42 thoughts on “Inspiralized Zucchini Noodles with Mint Pesto”

  1. Oh wow, I’ve never thought of using mint in pesto! I buy a mint plant every spring, and it goes crazy, and I only have a couple of recipes to use it with. Now I’ve got a third! Thanks for sharing

  2. Oooh delicious, I love zucchini noodles and really love the sound of this mint pesto especially with my mint plant growing wild at the moment, time to do some harvesting! 😀

  3. I just love anything pesto! Thank you for sharing this over at Healthy Living Link party. I will be featuring your dish for tomorrow’s party, I hope to see you again, pinned and shared!

  4. This looks and sounds absolutely delicious! Thanks so much for sharing on the Healthy Living Link Party 🙂 We will be featuring your recipe tonight so don’t forget to stop by and grab your “featured” button! Have a wonderful night! 🙂

  5. Hey cuz–i made this one for my parents and they loved it (even dad!). Perfect for these scorching hot summer days.
    xo,
    Sofia

    1. This makes me so happy! I love when I hear others are trying my recipes… and even better when it is family! Miss you cuz and a family reunion is in order. Until then, I’ll post a few more recipes for you 😉 xoxo

  6. Yum this sounds so wonderful. I love it when pesto is walnut based, instead of pine nut based. Question: Which spiraler do you use? I have one, but it’s more for curly fries, so they come out fettuchini sized instead of spaghetti sized!

    Amber
    http://amusedblog.com

  7. I am so excited to try this. I love zucchini, and have been looking for new dishes in which to use the fresh mint that I have been growing at home this summer. Thanks!

  8. Such a relief finding a vegan pesto recipe! I used to loooove pesto before I went vegan and I was low key disappointed that I wouldn’t be able to have it anymore. This looks so delicious and fresh.

  9. These look so good! I really need to get one of those spirulizers so I can finally make them at home! Thank you for the recipe!

  10. This recipe is absolutely created for me! I love all the ingredients you used to make this delicious pasta. And your photos are gorgeous, they make me hungry!

  11. I eat a lot of zucchini when it’s in season and prepare it in many ways. I keep meaning to ask Santa for a spiralizer. That would be another great way to prepare a lot of veggies. This Pesto sounds yummy and using veggies as pasta is so much better for you…

  12. I recently bought a spiral slicer so I love finding healthy and delicious vegan recipes to try! I love this delectable recipe and can’t wait to make it. I’m pinning, sharing and featuring this recipe at this week;’s Healthy Living Link Up!

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